Sicilian Fig Cookies
Serves: 5
Kendrick Gleason
1 January 1970
Based on User reviews:
50
Spice
52
Sweetness
45
Sourness
40
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
2.5 cups
All-Purpose Flour1 cup
Granulated Sugar3 large
Egg Yolk1 tsp
Vanilla Extract4 tsps
Lemon Juice (fresh)1 cup
Whole Almonds (toasted)1 cup
Dried Fig (stemmed)1 cup
Red Wine (dry)1 tbsp
Honey1 cup
Sugar (confectioners')3 tbsps
Orange Juice (fresh)Directions:
1
Make the dough: Pulse the flour, sugar and salt in a food processor
2
Add the butter and pulse until it looks like coarse meal
3
Whisk the yolks, vanilla and lemon zest and juice, then add to the food processor and pulse until the dough holds together when pinched (stop before it gathers into a ball)
4
Turn out onto a sheet of plastic wrap and knead into a disk
5
Wrap and refrigerate until firm, at least 1 hour
6
Meanwhile, make the filling: Pulse the almonds in a clean food processor until coarsely chopped; transfer to a saucepan
7
Pulse the figs in the food processor until finely chopped and add to the saucepan along with the orange zest, wine, honey and cocoa powder
8
Cook over medium heat, stirring, 5 minutes
9
Let cool
10
Line 2 baking sheets with parchment paper
11
Roll the dough into about 24 balls, then flatten into 2-inch disks
12
Place 1 heaping teaspoon filling in the center
13
Wrap the pastry over the filling, then roll into a ball, covering the filling
14
Put on the prepared baking sheets, cover and refrigerate about 30 minutes
15
Preheat the oven to 350 degrees F
16
Bake until the cookies are lightly browned, 20 to 30 minutes
17
Let cool 2 minutes on the baking sheets, then transfer to a rack to cool completely
18
Make the glaze: Whisk the confectioners' sugar and orange zest and juice in a bowl
19
Brush the cookies with the glaze and top with the nonpareils
20
Let set, about 15 minutes
21
Store in an airtight container up to 1 week
22
Photograph by Steve Giralt